Over the summer, we had guest in town. This is what we made, and did we have fun with it. Cooking is suppose to fun, infused with flavor, color, and paired with good Wine! I love this picture, I loved the experience, and it was worth sharing!
Monday, January 31, 2011
Spicy Avocado Prawn Salad
Spicy Avocado Prawn Salad
This recipe is one of my favorites! I adapted it from a Paley's Place recipe. It is one of my favorite restaurants in Portland and they are known for their Northwest flair. This summer, I made the Warm Spot- Prawn, Tomato, and Feta Salad. It was an amazing dish. This recipe is similar, and yet so extremely different with the addition of salsa and avocado, and omitting the capers and Persillade. I encourage all my reader to play with their recipes, experiment, and never be afraid to try something new!
Preheat oven to 400
Slice and roast onions on a baking sheet, sprinkle with Kosher salt and pepper and drizzle olive oil. Roast until edges are golden, this will take about 20 to 30 minutes
Wash and prepare lettuce. do not tear the leaves..
In a skillet pour the olive oil and red pepper flakes with the sliced garlic and saute for about 30 seconds. Add salt and pepper, then prawns, cook for around 2 minutes, then add white wine, lemon juice, and cook until done. For about 2 or 5 minutes. Remove from heat and then Add to hot pan feta cheese.
Place whole leafs on plate arranged beautifully, then add onion rings. Top with prawn mixture, and then 2 tablespoons of salsa, and top with 1/4 cup of avocado.
Serve, relish in delight, and enjoy!
Creamy Cauliflower Soup
Creamy Cauliflower Soup
Many people turn their noses up to Cauliflower, thinking that it is flavorless. However, this vegetable is highly versatile, low in fat, high in dietary fiber, folate, water and vitamin C, and an excellent source of carotenoids. With phytochemicals, indole-3-carbinol, cauliflower is known for aiding and blocking growth of cancer cells, and can actually prevent and slow the grown of cancer and tumors. Cauliflower also may assist the liver in detoxing carcinogenic substances. Feel free to play with this recipe, it can easily be made vegetarian, dairy free, and of course gluten free!
- 1/2 stick Butter or olive oil
- 1 garlic clove minced
- 3/4 of a cup of Green onion, sliced and divided in half
- 2 whole Carrot thinly sliced
- 1 stalk Celery, well Diced
- 1 whole Cauliflower Heads
- 2 Tablespoons Fresh Or Dried Parsley
- 32 ounces of organic Chicken Broth Or Stock or vegetable Broth
- 2 cups Almond milk ( or milk)
- 1 cup Half-and-half (optional)
- Sprinkle of salt and Pepper
- 1/2 teaspoon of paprika
- 1/2 cup of Sour Cream (optional)
- 4 slices of Turkey Bacon (Applegate) (optional)
- 1/2 cup of red Bell Pepper diced
- 1/2 cup of tomato diced
In a Dutch oven brown bacon.Remove, and then melt butter or add 1/4 of a cup of Olive oil.
Add minced Garlic, whites of onions, reserve the green Chives Saute for 2 minutes
Add carrots and celery and continue to saute for 5 minutes then add Cauliflower and cook for 10 more minutes.
Add Chicken or vegetable Broth, cook on medium heat for 20 minutes. Add 2 pieces of diced Bacon
salt and pepper. And 1/2 teaspoon of paprika.
Now you can either get your blender and Puree, or what I find easiest is to pour contents into a bowl and puree with my Smart Stick Blender. Once the soup is pureed, pour it back into the dutch oven and add Milk/ Cream, and sour cream, perhaps more pepper if desired or even better a pinch of RED Pepper! Stir well.
Spoon into bowls, and top with the remaining 2 pieces of diced Bacon, a tablespoon of red bell pepper, some chives and parsley. The tomato is optional.
This dish is pretty filling, and very delicious.
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